Friday, October 11, 2013

Normaly, when eating out at Japanese restaurant, I'll order this dish , it's my favourite. I like the char on the skin, so fragrance and the sauce. The sauce are heavenly delicious, and I always do hope they serves more sauce...:p...
This month is a Japan Month for Asian Food Fest, hosted by Alan of Travellingfoodies ,and I'm thinking why not make some chicken teriyaki ?! And also in the post, Alan provide some Japanese food links, and I choose the easiest one...from norecipe blog . It is easy and yet so delicious!! I serve this teriyaki chicken with poached egg and some cherry tomatoes.

Rub the ginger and salt into the chicken and let it sit for at least 30 minutes
After it's marinated, use paper towels to dry the chicken as best as you can, removing any excess ginger pulp.
Heat oil in a heavy bottom frying pan over medium heat.
Place the chicken skin side down in the pan and fry until golden brown on one side.
Flip the chicken, the add 1 tbsp sake and quickly cover the pan with a lid for about 5 minutes.
Prepare the teriyaki sauce, stir to combine.
Remove the lid and drain any remaining liquid and oil. Use paper towel to soak up any excess oil.
Turn up the heat to high, then add the teriyaki sauce.
Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
Slice and pour the remaining teriyaki sauce over the chicken

Friday, November 4, 2011

Every year , I celebrated my daughters birthday at Pizza Hut restaurant as Hawaiian stuffed crust pizzas are their favorites, but this time my youngest daughter ask for crabs for her birthday.
Oh my, CRABS??!!! Easy to cook, but hard to find!! I don't know why, but it's very hard for me to find live crabs.
Early in the morning, after dropping them to school, I searched for crabs,I went 2 wet market to find, but couldn't find any....haiz.....asking around, and finally one of the fishmongers told me where to get......and voila...here it is.....

This sweet sour crabs were so delicious, we ate it with toasted bread, so yummy :) But the sauce seems not enough for us, next time I'll double up the sauce.
I used grated garlic and ginger, cause I wanted the gravy to be smooth, I don't like to bite the chopped garlic and ginger.

Method:
Put the live crab into a plastic bag, tie up the bag, then put in freezer .Freeze it for about 45 minutes to 1 hour.
Take out and wash clean, I'll show step by step.
Put all the cleaned crabs into colander, let the water drips off.
Heat a wok with oil,toss the crabs with some cornflour.
Deep fry the crabs, until they turn red, and cooked. Dish and drain.
Leave about 2 tbsp oil in a wok, stir-fry grated ginger and garlic until aromatic.
Add in the sauce, let the sauce boils, then add in the fried crabs.
Lastly thicken with eggs.Dish up and serve.

4 crabs costed me RM 40.00. Female crabs have smaller claws and more thorns on their claws,while male crabs have big claws.Why am I buying female crabs?? Because we wanted the crabs eggs, but unfortunately, these crabs don't have much eggs as we had expected.

Cleaned these crabs with brush.

This is a female crab, see the eggs(red color)!!

I used scissors to snip off these thorns.

There you go, in the colander.

Toss some cornflour and ready for deep frying.

Deep fried crabs.

Stir fry the grated ginger and garlic.

Add in this sauce.

And...Voila...here's the Sweet and Sour Crabs.Will cook this again...lol

Friday, August 19, 2011

I like to try new different recipes.Same goes with this tart shell.Although I got my favorite tart shell recipe here , I still like to try other version.
Both making methods are different.The taste? , quite same....lol.
I've made fruit tarts before, before I started my blog. I used whipping cream and instant custard for the filling.I'll share the recipe, if I make it again, I will.....
At the moment I'll share this recipe.
And for this version,it's a little eggy for me.But ,for those who like egg, can try this.

Method:
Cream butter and icing sugar until fluffy.
Add in egg and sieved flour until dough is formed.(Here, I rested the dough for 6 hours in fridge,need to ferry the kids in and out,then dinner.I started to bake after my dinner.)
Take the dough out from fridge,thaw it.
Press the dough into tart moulds and bake in preheated oven at 180C for 15-25 minutes or until cooked.
Take out from moulds and let it cool.Store it into airtight container.